Description
These Pistachio Pudding Cookie Bars are a soft, flavorful dessert combining the unique taste of pistachio pudding with the richness of buttery cookie dough. Enhanced with optional chopped pistachios and white chocolate chips, they bake up moist and tender with a golden-brown crust, perfect for slicing into delightful bars for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 package (3.4 oz) pistachio pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chopped pistachios (optional)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and pistachio pudding mix until evenly mixed. Set this aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer for about 2 to 3 minutes until the mixture is light and fluffy, which ensures a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth batter base.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the texture soft.
- Fold in Optional Mix-ins: Gently fold in chopped pistachios and white chocolate chips if using, distributing them evenly throughout the dough.
- Spread Dough in Pan: Spread the cookie dough evenly into the prepared baking pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Cool and Serve: Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares and serving.
Notes
- Be careful not to overmix the dough after adding the dry ingredients to maintain a soft texture.
- You can omit the pistachios and white chocolate chips if preferred, but they add extra flavor and texture.
- Use parchment paper for easy removal and cleaner cutting of the bars.
- Store the bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
